Pineapple Einkorn upside down cake.

(adapted from Einkorn: Recipes for Nature’s Original Wheat by Carla Bartolucci.)


1/2 cup coconut oil/butter

1 cup brown sugar

1 20 oz. can sliced pineapple

1 cup (120 g.) all purpose einkorn flour

5 large eggs, room temperature and separated

3/4 cup sugar

1/2 teaspoon salt


Preheat oven to 350°.  In a 10 inch cast iron pan, melt coconut oil or butter over low heat.  Remove from heat and sprinkle brown sugar evenly over the pan.  Arrange pineapple slices to cover bottom of the skillet.  Set aside.

In a stand mixer with wire whisk attachment, add the egg yols, 1/2 cup of the sugar, salt and process on medium high speed for 3 minutes until thick and pale yellow.  Pour mixture into a large bowl.

Clean and dry mixer bowl.  Add the egg whites to the bowl and beat on medium speed for 1-2 minutes until the whites hold soft peaks.  With the mixer running, slowly add the remaining 1/4 cup sugar and beat for 1 minute until stiff and glossy.

Fold a third of the whites into the yolk mixture.  Sift the flour in a small bowl then sift and fold half of the flour into the yolk mixture.  Fold in another one third of the whites, then the rest of the flour, and finish off with the whites.

Pour the batter in the prepared pan over top of the pineapple.  Bake for 35-37 minutes until the center of the cake springs back when you press on it.  Let the cake cool in the pan for 10 minutes then invert onto serving plate.



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